Anjum Anand's tangy herb chutney

By Anjum Anand

Difficultyeasy

Cooking timeless than 15 minutes

Servesserves 4

Image: Martin Poole / Hardie Grant Books

This is a lovely, versatile chutney that is tangy and herby rather then sweet. It is the cornerstone of all north Indian snacks. We love it with our samosas, bhajis, pakoras, kebabs and most other things. There are many variations: some will add a little sugar, some raw garlic, and others yogurt. This is how we like it in my family and it is a perfect base from which to experiment if you want. Makes 200ml (3/4 cup).